Chorizo And Halloumi Skewers Recipes

CHORIZO AND HALLOUMI SKEWERS

Chorizo and Halloumi Skewers image

A yummy-sounding recipe from the current issue of the Australian magazine 'super food ideas'. You'll need 8 pre-soaked wooden bamboo skewers. Feel free to vary the olives in this recipe. I haven't made these yet but I'd be inclined to use unpitted kalamata olives or perhaps half and half unpitted kalamata olives and the suggested pimento-stuffed green olives. I've suggested that these could be served at a picnic, if you were picnicking where there were BBQs. They could be made up to the end of step 1. For serving at a home BBQ, they could of course also be prepared to that stage and BBQd just before you are ready to serve them.

Provided by bluemoon downunder

Categories Cheese

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

460 g chorizo sausages or 14 1/2 ounces chorizo sausages, sliced
2 teaspoons lemon zest, finely grated
1/3 cup fresh flat leaf parsley, finely chopped
2 -4 garlic cloves, minced
360 g halloumi cheese or 11 1/2 ounces halloumi cheese, cubed
24 pimento-stuffed green olives
2 tablespoons olive oil

Steps:

Preheat a BBQ plate or chargrill to a medium heat; cook chorizo for 1 minute on each side; combine the lemon zest, parsley and garlic in a small bowl and set aside; thread the chorizo, halloumi and olives onto the skewers and brush the skewered ingredients with oil.
Cook the skewers, turning them occasionally, for 4-5 minutes or until the chorizo and halloumi are browned and heated through.
Sprinkle the skewered Chorizo and Halloumi with the lemon mixture and serve.

CHORIZO AND CHICKEN SKEWERS

Chorizo and Chicken Skewers image

At some point this summer, you'll get tired of grilled chicken. No matter the marinade or the delivery system, you will simply reach your limit, and that's when you need to reach for the chorizo. Impale a few slices of this famously delicious Spanish sausage in between your chunks of chicken. As it grills it will splatter its spicy, smokey fat all over its much blander skewer-mate, and once again you and grilled chicken will be good buddies.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 skinless, boneless chicken breasts, cut into 20 pieces
8 ounces Spanish chorizo, cut into 1/2 inch pieces
1 tablespoon olive oil
1 tablespoon sherry vinegar
2 teaspoons chopped fresh oregano
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 red onion, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
4 (12-inch) bamboo or metal skewers

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. Stir until chicken and chorizo are completely coated.
Thread chicken, chorizo, red onion, and red bell pepper evenly onto 4 skewers, making sure that each piece of chicken touches 1 piece of chorizo. Place finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes.
Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 5.6 g, Cholesterol 82.2 mg, Fat 26.6 g, Fiber 1.1 g, Protein 26.1 g, SaturatedFat 9 g, Sodium 769.7 mg, Sugar 2.4 g

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